Tomato Watermelon Granita Recipe
Exclusive from The Daily Meal
- 4 cups seedless watermelon chunks
- ½ cup granulated sugar
- 1 tablespoon lemon juice
- 1 tablespoon chopped fresh mint leaves
- ⅛ teaspoon salt
- 1 14.5-ounce can diced tomatoes, drained
- Fresh mint leaves, optional
Place the watermelon, sugar, lemon juice, chopped mint, salt and tomatoes in a blender. Blend on high speed until smooth, about 1 minute. Strain the mixture through a sieve over a large bowl, stirring to push the liquid through. Discard the pulp.
Pour the mixture into a 13-by-9-inch metal baking pan, and cover with plastic wrap. Freeze 4 to 6 hours, scraping the mixture with a spoon every hour to create ice flakes.
Serve cold in small dishes or glasses and garnish with mint leaves, if desired.
Recipe DetailsServings: 12
Special Designations: Dairy-free, Healthy
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